{"id":10674,"date":"2023-12-09T16:06:28","date_gmt":"2023-12-09T15:06:28","guid":{"rendered":"https:\/\/www.froyasalmon.no\/?post_type=recipe&#038;p=10674"},"modified":"2025-01-29T13:26:34","modified_gmt":"2025-01-29T12:26:34","slug":"christmas-menu","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/en\/recipes\/christmas-menu\/","title":{"rendered":"Christmas menu"},"content":{"rendered":"<section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Starter: Salmon carpaccio with orange &amp; Christmas spices<\/header><ul><\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Salmon carpaccio with orange &amp; Christmas spices<\/header><ul><\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Here's how you do it:<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Peel and slice the clementines into wafer-thin slices and arrange on a serving platter.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cut the salmon fillet into thin slices and arrange them neatly with the clementines (see suggestion in the picture)<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Dressing:<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Squeeze the juice of one clementine into a bowl.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Stir in the honey, olive oil, salt, horseradish and aniseed.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Pour the dressing over the salmon to allow it to settle a little before serving.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Sprinkle with finely chopped spring onions, parsley, pomegranate seeds and chopped pistachios.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Main course: Oven baked Fr\u00f8ya salmon with beetroot puree, fennel &amp; H\u00e4sselback potatoes<\/header><ul><\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Oven-baked Fr\u00f8ya salmon with beetroot puree, fennel &amp; boiled potatoes<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Roughly chop the onion and garlic. Divide the beetroot into boats. Put everything in a saucepan with a little olive oil and simmer for 3-4 minutes.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Pour in \u00bd litre of vegetable stock and cook until the beetroot is tender.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Use a hand blender and blend to a smooth puree. Stir in creme fraiche, a little lemon juice and finely chopped thyme. Season to taste with salt and pepper.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Scalloped potatoes<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Wash and dry the potatoes. Cut them into even, thin slices, but only almost all the way through. One trick is to put chopsticks next to the potato, one on each side.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Place the potatoes in an ovenproof dish. Brush the potatoes with olive oil and season with salt and ground pepper. Feel free to add herbs in between.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>3.Place a knob of butter on each potato and bake the potatoes at 210 degrees for about 30 minutes. The potatoes are ready when they are completely tender, with a crispy and golden surface. Cut the fennel into thin slices and roast this together with the potatoes for the last 5 minutes.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Spread the beetroot puree on the plate. Arrange the salmon pieces on top. Serve with potatoes and babyleaf salad.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section>","protected":false},"excerpt":{"rendered":"<p>Starter: Salmon carpaccio with orange &amp; Christmas spices \/\/ Main course: Oven-baked Fr\u00f8ya salmon with beetroot puree, fennel &amp; H\u00e4sselback potatoes<\/p>","protected":false},"featured_media":10917,"parent":0,"template":"","tags":[],"class_list":["post-10674","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-selskap"],"acf":[],"_links":{"self":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/10674","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/types\/recipe"}],"version-history":[{"count":1,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/10674\/revisions"}],"predecessor-version":[{"id":11369,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/10674\/revisions\/11369"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media\/10917"}],"wp:attachment":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media?parent=10674"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/tags?post=10674"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}